It is my mission to not cook two dinners, one for us and one for the toddler. I just don't want to fall into that pattern. I want him to eat what we eat.

But at the same time, I want to keep things interesting for the adults at the table.

One way I do this is to make extras to go with the dinner, usually in the form of a sauce or a salsa or a relish or condiment of some sort that can be used to zip up the protein on the plate.

We put some on the side for Ben and, if he likes it, he eats it. If he doesn't, he skips it and sticks to the basics.

So far any sort of sauce that he can dip his food into has been a big hit.

Maybe it is the sauce. Maybe it is just the act of dipping that makes it more fun. Whatever it is, the kid is eating it up.

Even the tangiest of sauces have not been refused. And let me tell you, sometimes I push the limits with him.

Recently I decided on a grilled flank steak recipe that marinated for a full 24 hours in a citrusy marinade with garlic and cilantro that was spiked with a bit of tequila. No worries, the booze cooks off in the grilling process.

I made with that a saucy, relishy thing from a mix of four herbs that was loaded with yellow pepper, red onion and garlic, then made extra tangy with red wine vinegar.

How did it go over with the tiny taste buds? The boy dipped and dipped and dipped.

Meat went into the sauce. Beans went into the sauce, avocado went into the sauce.

And what was meant to be a way to dress the meal up for the adults has become a fun challenge for me, trying to come up with new and different combinations to keep him happily dipping.

Flank steak benefits from a long marinade in a citrusy blend than includes garlic and cilantro. I spiked mine with tequila, but that is optional. JILL L. REED, THE ORANGE COUNTY REGISTER
Lemon, lime and cilantro go into a marinade for flank steak. The meat will soak up the bright flavors overnight before going on the grill for 8-12 minutes, depending on size and how you like your meat. JILL L. REED, THE ORANGE COUNTY REGISTER
A herb and yellow pepper relish gets a little unexpected flavor from fresh mint. The other herbs in the relish are oregano, Italian parsley and cilantro. JILL L. REED, THE ORANGE COUNTY REGISTER
A saucy relish is made from a four-herb blend, red onion, a yellow pepper and some spices and vinegar. It comes together quickly in a food processor or mini processor. The tangy sauce is good on grilled beef, but would work on a hearty fish or grilled vegetables or as a spread for a sandwich. JILL L. REED, THE ORANGE COUNTY REGISTER
Bright colors and bright flavors come through in a tangy herb and yellow pepper relish that is great served with grilled flank steak. JILL L. REED, THE ORANGE COUNTY REGISTER
Flank steak cooks quickly on the grill. It can be done in about 8-12 minutes depending on the doneness you like. It should then rest for 5-10 minutes. JILL L. REED, THE ORANGE COUNTY REGISTER
Cutting flank steak on the bias, or diagonal, in thin strips gives the best results for serving. JILL L. REED, THE ORANGE COUNTY REGISTER
Strips of grilled cilantro-lime flank steak are dressed up with a tangy relish of four herbs, yellow pepper, onion and vinegar and spices. The relish adds a nice acid to the meat. JILL L. REED, THE ORANGE COUNTY REGISTER

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